Skip to main content
Fareway

Total Time: Varies

  • 12-15 fresh scallops
  • To taste salt and ground black pepper
  • as desired olive oil
  • 5-6 cups chicken stock
  • 1/3 cup shallots, peeled and minced
  • 1 3/4 cup Arborio rice
  • 2 cups baby portobello mushrooms
  • 2/3 cup dry white wine
  • 1/3 cup fresh grated parmesan cheese
  • To taste salt and ground black pepper
  • to garnish fresh thyme

This dish is a seafood lover's favorite! You can't beat jumbo scallops seared to perfection over a bed of risotto.

Seared Scallops with Mushroom Parmesan Risotto

Directions

1. Pat scallops dry and sprinkle with salt and pepper.

2. Coat a non-stick or cast iron skillet in olive oil and add scallops to pan. Don't overcrowd the pan. While cooking, salt and pepper the backside of the scallops. Cook scallops for 2-3 minutes each side. Add a pat of butter and sear the other side.

3. In a pot, bring chicken stock to a simmer. 

4. Melt butter in saucepan over medium-high heat. 

5. Add mushrooms and shallots and sauté for about 5 minutes. Add white wine and reduce heat. 

6. Add the Arborio rice to the vegetable mix. 

7. Add simmering stock, 1/2 cup at a time, to the rice and vegetables, stirring enough to keep the rice from sticking to the edge of the pan. Wait until stock is completely absorbed before adding the next 1/2 cup. 

8. The rice should be just cooked and slightly chewy. Stir in the parmesan cheese and season to taste with salt and pepper. 

9. Top with scallops and garnish with thyme.

© 2022 Fareway Stores, Inc. All Rights Reserved.